Ingredients

Makes about 2 quarts

　　1 1/2 cups sugar

　　3 large eggs

　　3 cups heavy cream

　　1 1/4 cups thawed frozen passion-fruit pulp*

　　

Special Equipment

an ice cream maker

　　

Step 1

Whisk together sugar and eggs. Heat cream in a 2 1/2- to 3-quart heavy saucepan over moderate heat until it just reaches a boil, then add hot cream to egg mixture in a slow stream, whisking. Pour custard into saucepan.

　　

Step 2

Cook custard over moderately low heat, stirring constantly, until it registers 170°F on an instant-read or candy thermometer (do not let boil). Pour custard through a fine sieve into a clean bowl and cool completely. Stir in passion-fruit pulp, then chill, covered, until cold.

　　

Step 3

Freeze custard in ice cream maker. Transfer to an airtight container and put in freezer to harden.

　　

Step 4

Available in Latino markets.

　　Cooks' note:

　　· Ice cream can be made 1 week ahead.